Thick and Chewy Caramel Coconut Cookies are filled with semi-sweet chocolate chips, unsweetened coconut, and gooey caramel with a soft center and a slightly crisp edge in every decadent, mouthful bite.The name says it all–they are definitely thick and chewy (and delicious, for that matter)! Inspired by my Copycat Levain Bakery Chocolate Chip Cookies, they are just as extra large and extra thick! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Using cold, unsalted butter helps the cookies stay chunky and prevents them from flattening.For the same texture, richness, and flavor as the famous Levain Bakery’s cookies these are based on, be sure the butter is cold.

If using salted butter, reduce the salt in the recipe.Sugar: Both light brown sugar and granulated sugar play important roles in these cookies.Brown sugar adds moisture, a caramel-like flavor, and chewiness, while granulated sugar adds sweetness and helps make the outside crispy.

Flour: You will need both cake flour and all-purpose flour for these cookies.Cake flour has less protein than all-purpose flour, which helps make the cookies a bit softer and cake-like.All-purpose flour gives them structure.

They work great together! If you don’t have cake flour, you can make your own or just use 3 cups of all-purpose flour.The cookies might be a little denser, bu

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